I was turned on to this book by an online recipe for buffalo tofu strips. It refers to this cookbook as the best way to prepare tofu. Bryant Terry suggests freezing the tofu (in the package) for 24 hours then thawing it for 8-10 hours. This did give the tofu a chewy texture that I really enjoyed. The recipes in the book are all straight-forward and use ingredients that are natural and found in most stores. Each recipe includes servings, ingredients, directions, a soundtrack to play while cooking, and a few words from the author. There are only eight pictures in the entire book and no nutritional information, which I like to see. This book was just so inspirational on every level. It really is more than a cookbook and touched on all of your senses. I have only made a couple of the recipes, but the ones that I made well were fantastic. My only complaint is that some of the recipes are a bit inaccessible for the average cook, either the ingredients are too pricey or inaccessible or the time required to assemble them is too much. Aside from those small complaints I felt that it was a very comprehensive book.
What do You think about Vegan Soul Kitchen: Fresh, Healthy, And Creative African-American Cuisine (2009)?
Great soul vegan. Recipes i couldnt find elsewhere. Great read as well.
—Sp123
